Winter's colder months increase the desire for calorie-dense foods, but a mixture of cumin, fennel, and cinnamon water can ...

Fennel seeds, the small aromatic seeds derived from the fennel plant, work well as mouth fresheners. That's why we often chew ...

"I love this salad — it is exciting and has such a pleasing crunch," the star of 'The Last Showgirl' says of her Shaved ...

Ina Garten's delicious potato gratin requires only five ingredients and little effort. It's the perfect make-ahead dish for ...

This is a fabulous fennel recipe – it’s great with roast lamb or can be eaten as a vegetarian dish on its own. Preheat the oven to 170C/325F/Gas 3. Melt the butter in a casserole dish over a ...

Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cut off the root end and the leaves and peel the outer layer of skin away ...

Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.

The beauty of fennel is that you can use it seed to root to leaf. Consuming it “nose to tail” means you can make the most of this vegetable without wasting one bit. Fennel is fantastic pickled.

Set aside. Peel jicama and cut into thin matchsticks about 2 inches long. Slice fennel bulb into very thin strips. Chop fennel fronds and arugula. Set aside. In a small bowl, whisk together 2 ...